Name: Strawberry Cookie Boats Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
Ingredients: 200g all-purpose flour; 100g unsalted butter, softened; 80g granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons strawberry powder or freeze-dried strawberries, crushed; 1/4 teaspoon salt; 250g mascarpone cheese or cream cheese; 150ml heavy cream; 75g powdered sugar; 1 teaspoon vanilla extract; 300g fresh strawberries, sliced; 3 tablespoons strawberry jam or preserve; 1 tablespoon water; Shortbread cookie crumbs for garnish

Ingredients

200g all-purpose flour

100g unsalted butter, softened

80g granulated sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons strawberry powder or freeze-dried strawberries, crushed

1/4 teaspoon salt

250g mascarpone cheese or cream cheese

150ml heavy cream

75g powdered sugar

1 teaspoon vanilla extract

300g fresh strawberries, sliced

3 tablespoons strawberry jam or preserve

1 tablespoon water

Shortbread cookie crumbs for garnish

Instructions

Step 1: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined. Stir in the strawberry powder to give the dough a pink hue.

Step 2: Gradually add the flour and salt, mixing just until combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.

Step 3: Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to about 1/4 inch thickness. Cut into boat shapes or use an oval cookie cutter and place the shapes on parchment-lined baking sheets.

Step 4: Press your thumb or the back of a spoon into the center of each cookie to create an indentation forming a boat shape. Bake for 12-15 minutes until the cookies are set but not browned. Let them cool completely.

Step 5: To prepare the filling, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until smooth and thick. Transfer the mixture to a piping bag fitted with a star tip for easy decorating.

Step 6: In a small saucepan, warm the strawberry jam with the water until melted and smooth. Allow the glaze to cool slightly.

Step 7: Pipe the cream filling into the cooled cookie boats. Top with sliced fresh strawberries, then brush the strawberries gently with the strawberry glaze for a shiny finish.

Step 8: Sprinkle shortbread cookie crumbs around the assembled boats as a garnish. Refrigerate until ready to serve, but bring to room temperature about 15 minutes before enjoying to best appreciate the flavors.

Tips & Variations

Use freeze-dried strawberry powder for a more intense flavor or swap with finely crushed freeze-dried raspberry powder for a different twist.

If you prefer a lighter filling, substitute half the mascarpone with whipped cream cheese or Greek yogurt.

For extra crunch, add finely chopped nuts such as pistachios or almonds to the topping.

Storage

Store the assembled cookie boats in an airtight container in the refrigerator for up to 2 days. To serve, allow them to come to room temperature for about 15 minutes to enhance flavor and texture. The cookie base is best enjoyed fresh to maintain its crispness, so consider assembling shortly before serving if possible.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, cream cheese can be used as a substitute for mascarpone in the filling. It will result in a slightly tangier taste but still delicious and creamy.

How do I make the strawberry powder at home?

You can make strawberry powder by dehydrating fresh strawberries in a low oven or dehydrator until completely dry, then grinding them into a fine powder using a food processor or spice grinder.